Prepped
This was my first overnighter - a 6.5 lb Choice brisket. I rubbed it down good with a mixture of Dizzy Cow Lick and turbinado sugar.
I started the brisket at about 10:45 p.m. Got a hot bed of coals going in my Small (leftover from dinner), then spread about a handful out over the top of my lump, which was piled up to the top of the fire ring. I then added about 3 hickory wood chunks. Then inverted plate setter, drip pans, grill grid, and brisket. Got the dome temp stabilized at about 230.
11 hours later
At 2 a.m., temp was still at 230, so finally went to sleep. Woke up at 6:30, and dome temp was 275 and internal temp was 181. Closed bottom vent very slightly, went back to bed. Woke up at 8:15, dome temp was just under 200 and internal temp had dropped to 176. So, cranked dome temp back up to 300 until internal temp started rising, then settled dome temp back to 275. At 9:30, internal temp hit 200, so I opened the dome and saw this (yum).
Sliced
After letting it rest for 45 minutes, I sliced this baby. Very tender throughout - plenty of juice everywhere except the ends.
Good bite
The crust on this brisket was great, and I was very pleased with the tenderness. I didn't think brisket could be tender. Warmed in the oven, this made great leftovers too.
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